Karakteristik Bubuk Buah Pepaya Dengan Berbagai Konsentrasi Enkapsulan Gum Arab Dan Hydroxy Propyl Methyl Cellulose (HPMC) [The Characteristics of Papaya Powder with Various Concentrations of Arabic Gum and Hydroxy Propyl Methyl Cellulose (HPMC) as Encapsulants]

Tanaya, Mechyel Clarita, Setijawaty, Erni and Jati, Ignatius Radix A.P (2023) Karakteristik Bubuk Buah Pepaya Dengan Berbagai Konsentrasi Enkapsulan Gum Arab Dan Hydroxy Propyl Methyl Cellulose (HPMC) [The Characteristics of Papaya Powder with Various Concentrations of Arabic Gum and Hydroxy Propyl Methyl Cellulose (HPMC) as Encapsulants]. Karakteristik Bubuk Buah Pepaya Dengan Berbagai Konsentrasi Enkapsulan Gum Arab Dan Hydroxy Propyl Methyl Cellulose (HPMC) [The Characteristics of Papaya Powder with Various Concentrations of Arabic Gum and Hydroxy Propyl Methyl Cellulose (HPMC) as Encaps, 8 (1). pp. 5802-5819. ISSN 2527-6271

	Text (Karakteristik Bubuk Buah Pepaya Dengan Berbagai Konsentrasi Enkapsulan Gum Arab Dan Hydroxy Propyl Methyl Cellulose (HPMC) [The Characteristics of Papaya Powder with Various Concentrations of Arabic Gum and Hydroxy Propyl Methyl Cellulose (HPMC) as Encaps) 20-Karakteristik_bubuk_buah_pepaya_.pdf Download (969kB)
	Text (Karakteristik Bubuk Buah Pepaya Dengan Berbagai Konsentrasi Enkapsulan Gum Arab Dan Hydroxy Propyl Methyl Cellulose (HPMC) [The Characteristics of Papaya Powder with Various Concentrations of Arabic Gum and Hydroxy Propyl Methyl Cellulose (HPMC) as Encaps) 20-Karakteristik_bubuk_buah_pepaya_hasil cek similarity.pdf Download (3MB)
	Text (Karakteristik Bubuk Buah Pepaya Dengan Berbagai Konsentrasi Enkapsulan Gum Arab Dan Hydroxy Propyl Methyl Cellulose (HPMC) [The Characteristics of Papaya Powder with Various Concentrations of Arabic Gum and Hydroxy Propyl Methyl Cellulose (HPMC) as Encaps) 22-Karakteristik_bubuk_buah_pepaya_.pdf Download (956kB)

Abstract

Papaya is classified as a climacteric fruit where utilization and shelf life are limited. Papaya can be developed into papaya powder, where the manufacturing requires adding encapsulants to speed up the drying process and protect the active components. The encapsulants used in this study were gum arabic and HPMC. This study aimed to determine the effect of encapsulant concentration on the physicochemical properties of papaya powder by testing the water content, hygroscopic level, total phenol, antioxidant activity, color, and pH. The research design used was a single factorial design (encapsulant concentration). Randomization of the samples was carried out using the randomized block design (RBD) method. The treatment levels used were 2.5%, 5%, and 7.5% with four repetitions. The data were analyzed using ANOVA at α=5% to find out whether there was a significant difference and then followed by Duncan's test for the significant results. The results show that increasing gum arabic concentration alleviated the moisture content (1.90-4.94%) and chroma value (39.4-42.9) but decreased the hygroscopicity (16.29-24,12%), phenolic content (2812.50-3240.44 mg GAE/kg), %RSA (46.06-78.62%), lightness value (43.2-46.6) and pH (5.21-5.65). Increasing HPMC concentration resulted in the increase of pH (6.19-6.52) and chroma value (41.3-47.7), but moisture content (2.35-4.95%), hygroscopicity (16.28-22.84%), phenolic content (1563.97-3368.38 mg GAE/kg), %RSA (48.24-78.48%), and lightness value (45.3-56.2) were decreased. ohue after gum arabic and HPMC were added were between 42.9-46.3 and 42.3-48.9, respectively.

Item Type:	Article
Uncontrolled Keywords:	papaya powder, gum arabic, HPMC, drying
Subjects:	Agriculture and Food Technology
Divisions:	Journal Publication
Depositing User:	F.X. Hadi
Date Deposited:	22 Jun 2023 07:38
Last Modified:	22 Sep 2023 01:44
URI:	http://repository.ukwms.ac.id/id/eprint/35177

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